Mexican Lasagna

Mexican Lasagna is a quick and easy entree for guests or just a hungry family. For an added twist serve with salsa, sour cream, guacamole and tortilla chips.

  • 2 tsp olive oil
  • 1 1/2 cups chopped onion
  • 1 lb. zucchini, diced
  • 2 tsp cumin
  • 1 can diced tomatoes with chiles
  • 1 can black beans, rinsed
  • 1 can corn, drained
  • 1 can mild enchilada sauce
  • 1/2 cup cilantro
  • 5 (8 in) flour tortilla shells
  • 1 1/4 cup shredded cheese
  1. Preheat oven to 400 degrees
  2. Heat oil in large skillet over medium heat.  Add onion and saute for 5 min.
  3. Add zucchini and cumin.  Saute for 5 minutes or until tender.
  4. Stir in tomatoes, beans, corn, and enchilada sauce.  Remove from heat.
  5. Stir in cilantro.
  6. In 3 qt round greased baking sheet layer 1 tortilla.  Top with 1 1/2 cups mixture.  Sprinkle with 1/4 cup cheese.  Repeat 4 times.
  7. Cover with foil and bake at 400 for 20-25 minutes or until cheese is melted.
Published: Monday, May 23rd, 2011
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